Potato Peel Crisps with Rosemary-Lemon Salt
2
Points®
Total time: 26 min • Prep: 12 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
Potato peels are loaded with fibre. Here’s a clever, crunchy way to reap all their health benefits.
Ingredients
Uncooked potato skins
6 oz, (170 g) from Russet potatoes
Olive oil
4 tsp(s), (20 ml)
Kosher salt
½ tsp(s), (2 ml) divided
Rosemary
1 tsp(s), (5 ml) finely chopped
Lemon zest
½ tsp(s), (2 ml) finely grated
Instructions
1
Preheat oven to 200°C (400°F). Line two large baking sheets with parchment paper.
2
Toss potato peels with oil in a large bowl; arrange in a single layer, skin side up, on prepared pans. Sprinkle with 1 ml (1/4 tsp) tsp salt; transfer to oven and bake 12 minutes.
3
Meanwhile, combine remaining 1 ml (1/4 tsp) salt, rosemary and lemon zest in a small dish; rub ingredients together between your fingers until aromatic.
4
Using two forks, turn potato peels so they are skin side down; rotate pans in oven and bake 2 minutes more. Remove potato crisps to a serving dish; sprinkle salt mixture over top and using two forks, toss well. Serve immediately.
5
Serving size: 175 ml (3/4 cup)
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.